How to Make Tasty Chicken Enchiladas Spanish Rice Fried Cabbage

Chicken Enchiladas Spanish Rice Fried Cabbage ~ Happy Cooking - at this moment is being sought after by many Buddy around us, one of them is you. they indeed have get used to use internet on ponsel to looking for information to be used example. Therefore Our give Information about Chicken Enchiladas Spanish Rice Fried Cabbage is could our make it inspiration.

you able cook Chicken Enchiladas Spanish Rice Fried Cabbage using tools 18 ingredient 17 step. this is it Your way for make it.

The ingredients for cooking Chicken Enchiladas Spanish Rice Fried Cabbage

1. Also add 1 packages white corn tortillas.
2. You need 4 cup minute rice(white rice).
3. You need to prepare 1 lb boneless skinless chicken (shredded).
4. You need to prepare 1 large green bellpepper.
5. Also add 1 large white onion.
6. Also add 5 cup shredded cheese (premixed bag from store).
7. capable need to provide 10 slice mozzarella cheese.
8. You need 10 slice cheddar cheese.
9. Please buddy prepare 2 packages Lawrys Enchilada Sauce Seasoning Mix.
10. You need to prepare 1 head green cabbage.
11. Please prepare 4 cup green onion chopped.
12. Buddy also needs 4 cup black olives chopped.
13. capable need to provide 3 clove garlic.
14. Please buddy prepare 3 cup water.
15. capable need to provide 2 can tomato paste (small can).
16. You need 2 tbsp butter.
17. Please buddy prepare 4 tbsp butter.
18. You need 2 dash garlic salt, cayene pepper, black pepper.

The Step by step how to cooking Chicken Enchiladas Spanish Rice Fried Cabbage

1. Boil boneless skinless chicken in a pot on high heat for 30 min.
2. Let chicken cool off for 15 min and shred into pieces.
3. In a frying pan prepare Lawrys Enchilada Seasoning mix with water directions are on back of package.
4. Cook red sauce on medium heat till thickened and fully stirred take off heat and let cool 15 min..
5. In a frying pan heat 2 cups cooking oil and fry the corn tortillas till lightly crispy.
6. Set aside corn tortillas on papertowels to drain excess oil and let cool for 10 min they will be hot to touch from the oil.
7. Once tortillas have cooled dip them into the cooled enchilada sauce completely coating both sides.
8. Once coated roll the shredded chicken into the dipped tortillas and make enchiladas.
9. Line up the rolled enchiladas in a baking pan once filled cover the enchiladas in the prepared red sauce.
10. Coat with a layer of the shredded chese and a layer of black olives then repeat with a layer of the sliced mozzarella and cheddar and top with the green onions and more black olives.
11. Bake in the oven at 350 for 45 min to make sure all the cheese is completely melted.
12. For Spanish Rice: pour 4 cup minute rice into a frying pan on medium to high heat with the 4 tablespoons of butter.
13. Dice up the white onion and green bellpepper and the cloves of garlic and add to the minute rice in the pan.
14. Cook rice until browning and add the 2 cups of tomato paste and the 3 cups water.
15. Let rice cook covered for 20 min or until soft.
16. For Fried Cabbage: take one whole head of cabbage and chop into big pieces (when you fry the cabbage the leaves wilt and shrink).
17. Add the chopped cabbage to a fying pan with the 2 tablespoons of butter garlic salt and black pepper cook on medium heat until lightly browned and tender.

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